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Homemade Veggie Chips

These baked veggie chips are crispy, golden snacks made by thinly slicing leftover vegetables like carrots, zucchini, and sweet potatoes, then baking them until crunchy. They showcase the natural flavors of the vegetables with a light seasoning, resulting in a satisfying, healthful treat with a delicate crunch and slightly charred edges. Perfect for reducing waste and adding a personal touch to snack time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Homemade
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium carrots peeled and thinly sliced
  • 2 small zucchini thinly sliced
  • 1 medium sweet potato peeled and thinly sliced
  • 1 tablespoon olive oil light coating
  • to taste sea salt for seasoning
  • 1/2 teaspoon smoked paprika optional for smoky flavor

Equipment

  • Mandoline
  • Baking sheet
  • Parchment paper
  • spatula or tongs
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Use a mandoline to thinly slice carrots, zucchini, and sweet potato into even pieces about 1/8 inch thick—consistent slices ensure even baking and crispness.
  3. Place the sliced vegetables in a mixing bowl and drizzle with olive oil, tossing gently to coat each piece evenly. This helps them crisp up during baking.
  4. Sprinkle sea salt and smoked paprika over the slices, then toss again to distribute the seasonings evenly.
  5. Arrange the slices in a single layer on the prepared baking sheet, leaving space between each to prevent sticking and sogginess.
  6. Bake in the preheated oven for about 12-15 minutes, watching closely towards the end, until the edges turn golden brown and crispy.
  7. Carefully flip the chips using tongs or a spatula and bake for another 5 minutes, or until they reach your desired crispness.
  8. Remove the chips from the oven and transfer them to a cooling rack, allowing them to cool and crisp further for about 10 minutes.
  9. Once cooled, enjoy your homemade veggie chips immediately for maximum crunch or store in an airtight container for up to 2 days.

Notes

For even crispier chips, pat the vegetable slices dry before coating with oil. Feel free to experiment with different seasonings like garlic powder, cumin, or herbs for varied flavors.